7 results for month: 07/2014
Crab Meat Stuffing: 2 teaspoons unsalted butter 2 tablespoons fine-chopped onions 11/2 tablespoons dry white wine 2 teaspoons dry mustard 1 large egg, lightly beaten 1/2 cup seasoned bread crumbs 1/2 cup heavy cream 8 ounces crabmeat, either lump or backfin, finely chopped Salt to taste Lobster Sauce: 2 tablespoons unsalted butter 2 tablespoons chopped shallots 1 tablespoon chopped fresh basil 1/3 cup dry white wine 1/2 teaspoon chicken base (such as Better Than Boullion) 2 large ripe tomatoes, peeled, seeded and chopped Pinch of white pepper, dried thyme, dried oregano, fresh-grated nutmeg (nutmeg is optional, but recommended) 4 ...
Ingredients: 2- 8 oz. fresh fillets flour 2 oz. butter, melted 3 oz. white wine 1 teaspoon capers 5 Kalmata olives 1/2 plum tomato, diced 1 oz. fish stock 1 oz. marinara sauce 1 oz. water Preparation: Lightly dust the fillets with flour. In sauté pan, melt butter and add floured fillets. Sauté 3-5 minutes depending on thickness of fish, turn fish, reduce heat to low. Add wine, capers, olives, tomato, fish stock, marinara sauce and water. Reduce sauce. Garnish with a pinch of fresh basil and scallions.
Ingredients: • 2 1/2 Florida Stone Crab Claws • 1/4 cup olive oil • 1 teaspoon salt 1 teaspoon fresh minced garlic • 1/2 teaspoon white pepper • 1/4 cup white wine • 2 Tablespoons fresh lemon juice Preparation: Crack claws and remove outer shell leaving meat attached to one side of the claw. On medium-high heat in a large skillet, combine oil, salt, pepper and stone crab claws. Cook 3-4 minutes or until claws are heated through stirring frequently. Add white wine and lemon juice. Raise the temperature to high and cook 1 minute longer, stirring constantly. Drain. Serve hot or cold as an appetizer or entrée. Makes 6 Servings
Heat peanut oil in a frying pan to about 450°. Place a thick Tuna steak (about 2 in thick) into hot oil for about 15 seconds. Flip to other side and cook for about 20 seconds. Remove Tuna from pan and sprinkle with toasted white and black sesame seeds. Refrigerate. Serve thin slices of the Tuna cold with teriyaki sauce, ginger, wasabi, and garnish. Seaweed and Calamari Salads go great with this dish!
Mix 1/2 cup of blacken spice with 1/2 cup of whirl to make a paste. Heat a skillet to high heat and cook tuna rubbed or brushed with paste. Flip once and cook no more than medium rare. Serve with ginger teriyaki sauce and garnish with Seaweed and Calamari Salad
Yukke Sauce: Mix the following: • 1 cup of kimchee base • 1/2 cup of olive oil • 2 tablespoons sesame oil • 1 large egg, lightly beaten • 3 finely chopped scallions Tuna: Finely chop or coarse grind desired amount of Tuna and mix with yukke sauce to taste. Serve with toast spears or crackers. For a nice presentation, serve in cucumber cups.